Gregg judges a Mexican restaurant by their tamales. If they aren’t hand made, steamed in a corn husk, with the right favors he simply won’t go back to that restaurant. Consequently, it took me several years to even attempt a recipe for tamales. I was so excited to find one that he loves.

I have a good friend who asked me to make whole wheat sopapillas, so I’ve been researching recipes. I finally came up with one that will please all of us “real food” minded mamas. Sopapilla means “little pillow” and can be used in a savory dish much like a tortilla or a pita bread. For this dish, I used them as a breakfast bread and drizzled them with honey. They were beyond amazing. A wonderful breakfast to kick of a Cinco de Mayo celebration.

I don’t know why I’ve always been intimidated to make flour tortillas. I make corn tortillas all the time. But, maybe I thought that getting the right texture would be hard. This was my first attempt at flour tortillas, and they were perfect. They felt right, they handled right, and they tasted wonderful. I’m so pleased.

One day, browsing through the kitchen store, Gregg convinced me that our kitchen was incomplete without a tortilla press. Considering what huge fans we are of any kind of Mexican cuisine, it wasn’t a hard sell. I had it in my gadgets drawer for several months before I remembered to buy the right kind of flour and follow the directions. I cannot tell you how much my family enjoys using these tortillas when we have tacos or enchiladas. They taste wonderful, and you can have the comfort in knowing that they weren’t made in a factory months ago, but that they were made fresh and hot in your kitchen with exactly 3 ingredients.